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Enzymatic ovalbumin composition for improving hypo-albuminemia and enhancing immunity

A low-albuminemia and ovalbumin technology is applied in the field of enzymolyzed ovalbumin compositions for improving hypoalbuminemia and improving immunity, and can solve the problems that cannot be widely used and produced, the production of enzymolyzed ovalbumin is cumbersome, and the raw materials And the problem of high processing cost, to achieve the effect of improving practical value, convenient production and reducing production cost

Pending Publication Date: 2021-08-06
杭州佰倍优生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide an enzymatic ovalbumin composition for improving hypoalbuminemia and improving immunity, so as to solve the problem that the existing enzymatic ovalbumin proposed in the background technology is cumbersome in production and often requires sophisticated instruments And relatively cumbersome steps, and the raw materials and processing costs used are high, which greatly increases the cost of the overall production process, and cannot be widely used and produced.

Method used

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  • Enzymatic ovalbumin composition for improving hypo-albuminemia and enhancing immunity
  • Enzymatic ovalbumin composition for improving hypo-albuminemia and enhancing immunity

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Embodiment 1

[0028] see figure 1 , figure 2 , the present invention provides a technical solution: an enzymatic ovalbumin composition for improving hypoalbuminemia and enhancing immunity, comprising:

[0029] Step 1: Obtain multiple egg whites, add saturated ammonium sulfate solution to multiple egg whites, let stand for 1-3 hours, then stir, adjust the pH value of the solution after standing, and measure the protein in the solution by biuret method content, using this as an index to screen the best saturated ammonium sulfate and egg white mass ratio;

[0030] Step 2: Use 0.5M H2SO4 to adjust the pH of the supernatant to 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9 respectively, let it stand for 8-13 hours, stir the solution at a high speed, dissolve the precipitate and set the volume to 500mL, and obtain The protein content in the solution is the set pH value;

[0031] Step 3: extract the ammonium sulfate in the protein in the solution with the semi-saturated ammonium sulfate method;

[0032] S...

Embodiment 2

[0046] see figure 1 , figure 2 , the present invention provides a technical solution: an enzymatic ovalbumin composition for improving hypoalbuminemia and enhancing immunity, comprising:

[0047] Step 1: Obtain multiple egg whites, add saturated ammonium sulfate solution to multiple egg whites, let stand for 1-3 hours, then stir, adjust the pH value of the solution after standing, and measure the protein in the solution by biuret method content, using this as an index to screen the best saturated ammonium sulfate and egg white mass ratio;

[0048] Step 2: Use 0.5M H2SO4 to adjust the pH of the supernatant to 4.3, 4.4, 4.5, 4.6, 4.7, 4.8, 4.9 respectively, let it stand for 8-13 hours, stir the solution at a high speed, dissolve the precipitate and set the volume to 500mL, and obtain The protein content in the solution is the set pH value;

[0049] Step 3: extract the ammonium sulfate in the protein in the solution with the semi-saturated ammonium sulfate method;

[0050] S...

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Abstract

The invention belongs to the technical field of enzymatic ovalbumin, and discloses an enzymatic ovalbumin composition for improving hypo-albuminemia and enhancing immunity. The enzymatic ovalbumin composition is prepared by the following steps: 1, obtaining multiple parts of egg white, respectively adding a saturated ammonium sulfate solution into the multiple parts of egg white, performing standing for 1-3 hours, then performing stirring, and adjusting the pH value of the solution after standing, determining the content of protein in the solution by a biuret method, and screening the optimal mass ratio of the saturated ammonium sulfate to the egg white by taking the content as an index; and 2, respectively adjusting the pH value of the supernate to 4.3, 4.4, 4.5, 4.6, 4.7, 4.8 and 4.9 by using H2SO4 of 0.5M, and performing standing for 8 to 13 hours. The preparation method effectively reduces the use of precise instruments, and has relatively simple and convenient preparation steps to effectively reduce the preparation cost, so that the enzymatic ovalbumin composition can be convenient to prepare, and can be popularized and applied to multiple sites.

Description

technical field [0001] The invention belongs to the technical field of enzymatically hydrolyzed ovalbumin, in particular to an enzymatically hydrolyzed ovalbumin composition for improving hypoalbuminemia and improving immunity. Background technique [0002] Biochemical enzymolysis of egg white to obtain a small molecular polypeptide with strong biological activity is enzymatic ovalbumin. Different polypeptides have different functions on the human body due to their composition and structure. Enzymatically hydrolyzed ovalbumin polypeptide, as a biologically active peptide, has physiological functions such as anti-mutation, anti-radiation, anti-fatigue, liver protection, anti-oxidation, lowering blood fat, and lowering blood pressure. [0003] The production of the existing enzymatic ovalbumin is relatively cumbersome, and often requires sophisticated instruments and relatively cumbersome steps, and the cost of raw materials and processing is relatively high, which greatly inc...

Claims

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Application Information

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IPC IPC(8): C07K14/77C07K1/36C07K1/34C07K1/30C12P21/06A61P37/04A61P7/00
CPCC07K14/77A61P37/04A61P7/00
Inventor 余钧王阿琴
Owner 杭州佰倍优生物科技有限公司
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